I baked and it wasn’t a disaster!
And it’s not a cookie!
And I want to share it with you! Because, if you’re like me, then when you hear the words garlic, Parmesan, Rosemary and bread in one recipe, you will design a meal just for the excuse to make it immediately.
Oh, and? I want you to be happy, and this bread will do just that.
Does it bother you that I start sentences with a conjunction, like “and,” or “also?” Sorry.
Let’s make bread!
First I roughly chopped up a whole head of garlic. You heard me. A whole head. That’s all of the cloves.
I also chopped up a bunch of rosemary and grated about 1/2 cup of Parmesan cheese. Then I sifted the dry ingredients into a bowl.
I added the garlic, rosemary and cheese and stirred just to combine. Then I cracked open a bottle of Coors Light and poured it into the dry ingredients and let it sit for a couple of minutes so the dry ingredients could soak up the beer. After it had sat for a while, I stirred it all together!
So, I don’t have a bread pan, and instead of going out to buy one, I went on K’s roof and soaked up some much needed sun. Don’t worry though, the pull of garlic, Parmesan and rosemary was too strong, and I improvised. I used the pie pan I used for my blueberry pie and made a circle of bread instead of a loaf of bread.
I poured some butter on top for good measure, and sprinkled it with kosher salt, then baked it for 45 minutes.
Yum. You don’t even know how good this smelled right out of the oven. Think fresh baked bread meets garlic and rosemary. Maybe you do know how good this smelled.
This bread is kind of dense and spongy. It’s also a little reminiscent of cornbread, but not as crumbly or, well, corny . It’s garlicky and salty and a little sweet… it’s just so good.
Make this, eat this warm, with butter, and maybe some crab cakes, which I will tell you about very, very soon.
Here’s the recipe:
Beer Bread with Garlic, Parmesan and Rosemary
3 cups sifted all-purpose flour (if you want, you can substitute 1 cup of white flour with whole wheat flour)
3 teaspoons baking powder
1 teaspoon salt, plus more for sprinkling on top
1/4 cup sugar
1/4 cup unsalted butter, melted
1 head garlic, roughly chopped
1/2 cup of Parmesan cheese, grated
1/2 cup (or less, depending on your love of rosemary) of chopped rosemary leaves
One 12 ounce can or bottle of beer (whatever you have on hand. I ain’t no beer snob)
Preheat the oven to 375 degrees.
Peel and chop the garlic and set aside. Remove rosemary leaves from the stems, roughly chop, and set aside. Grate the Parmesan cheese and set aside.
Add the flour, baking powder, salt and sugar into a large bowl. Add the garlic, herbs and Parmesan cheese and stir gently to combine.
Pour the beer and let it sit in the dry ingredients so they soak up some of the beer. Then stir until just combined. The dough should be sticky and thick.
Grease a bread pan (or pie pan, if you’re like me and you like lazy afternoons in the sun more than Target) and add the dough. Pour the melted butter on top and sprinkle with more kosher salt. You could also sprinkle some Parmesan cheese on top. That would be amazing.
Bake for 45-50 minutes, until the top is golden brown and the bread feels firm to the touch.
Serve warm, with butter, please. Under no circumstances are you to worry about your garlic breath. You’re better than that.